Instant Pot Chicken Tortilla Soup
Ingredients
- 4 chicken breasts
- 4 1/2 cups chicken bone broth
- 2 14-ounce cans fire-roasted diced tomatoes
- 1 14-ounce can black beans
- 1 14-ounce can corn
- 1 white onion (diced)
- 1 bell pepper (diced)
- 4 garlic cloves
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp chili powder
- 1/4–1/2 tsp chipotle powder
- Salt & pepper
Preparation
Turn the Instant Pot to sauté mode.
Add the olive oil, minced garlic cloves, and diced onion.
Sauté for 5 minutes.
Add in the fire-roasted diced tomatoes, black beans, corn, bell pepper, chicken bone broth, cumin, smoked paprika, onion powder, chili powder, chipotle powder, salt, and pepper.
Place the chicken breasts into the mixture, ensuring they are completely covered with liquid.
Seal the Instant Pot and cook on high pressure for 10 minutes.
Perform a quick release of the pressure.
Remove the cooked chicken breasts from the Instant Pot.
Shred the chicken and return it to the soup.
Stir well and serve.
